THAI COCONUT SOUP (TOM KHA GAI)
A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.
Provided by O Scyllarus
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.
- Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.
- Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.
- Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 10.4 g, Cholesterol 42.3 mg, Fat 28.5 g, Fiber 4.2 g, Protein 20 g, SaturatedFat 22.8 g, Sodium 349.4 mg, Sugar 1 g
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